Scallops with rosemary and quince butter
serves
8
Scallops with rosemary and quince butter
This delicious scallops recipe couldn't be easier to make. Just one step and you're done!
Ingredients (7)
- 100g unsalted butter
- 2 tbs rosemary leaves
- 30g quince paste, finely chopped
- 2 tbs extra virgin olive oil
- 24 scallops on the shell
- 12 thin slices prosciutto, torn
- Micro herbs, to garnish
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Melt butter in a small saucepan over low heat, swirling the pan occasionally, for 4-5 minutes until nutty brown. Add rosemary and quince, and stir until quince paste has melted. Remove from heat and set aside. Heat half the oil in a large non-stick frypan over high heat. Remove half of the scallops from shell and season. Cook scallops, turning once, for 1 minute on each side until deep golden. Return scallops to shell and drizzle with half rosemary and quince butter. Repeat with remaining 1 tbs oil and 12 scallops and rosemary and quince butter. Top with prosciutto and micro herbs to serve.
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